High-Protein Lentil Loaf
This was one of the most popular recipes on my old website. It’s tasty, economical and filling, thanks to lentils’ high protein and fibre content. In fact, lentils are one of the best foods for weight and cholesterol control, and they’re rich in iron, too. And unlike dried beans, dried lentils cook quickly. Use any variety of lentils (French, green, brown) except for red lentils, which are too mushy for this recipe. Bonus: This tastes even better the next day—maybe I should call it “Leftover Lentil Loaf”?
- 2 cups cooked green or brown lentils*
- 1 cup rolled oats (quick or large flake)
- ½ cup tomato sauce, salsa or sugar-free BBQ sauce
- 1 cup shredded zucchini (1 medium zucchini)
- ½ cup chopped onion
- ½ cup chopped parsley (optional)
- 2 eggs, lightly beaten
- 1 cup grated reduced-fat cheddar cheese
- 2 tsp Worcestershire sauce
- 1 tsp oregano, Italian seasoning or herb blend
- Few shakes hot sauce (optional)
- Preheat oven to 375 F. Lightly oil an 8×4-inch loaf pan.
- In a large bowl, combine all ingredients.
- Pack into prepared pan; packing down and smoothing top with back of spoon. Bake 45 minutes. Serves 6.
Per serving: 257 calories, 5 g fat (2 g sat, 0 g trans), 168 mg sodium, 9 g fibre, 4 g sugar, 18 g protein
*To cook lentils:
- Bring 2 cups water and 1 cup dry lentils to a boil.
- Stir; cover and reduce heat to medium-low. Simmer 30-35 minutes.
- If excess water remains, remove lid and turn up heat to a rapid boil until excess water is absorbed. Yields about 2¼ cups cooked lentils.